3 Delicious Baked Treats That Are Perfect for Fall

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Nothing says fall like snuggling up with your family and enjoying homemade baked goodies! The three treats that I’m sharing today are full of gentle spices and cozy textures that are sure to make your tummy smile. Go ahead and start heating up your oven, and get ready to take a bite out of autumn!

Pumpkin Hand Pies

If you’ve ever wanted a handheld version of your favorite pie, your prayers have been answered! With refrigerated pie crust and a can of pumpkin pie mix, these are ready to eat in a fraction of the time. I add just a bit more spice to make the flavors even richer!

INGREDIENTS

INSTRUCTIONS

  1. Preheat the oven to 350 degrees. Line a baking sheet with a baking mat or parchment paper.
  2. Mix together the pumpkin pie mix, cinnamon, cloves, nutmeg, and salt. Then set aside.
  3. Roll out the refrigerated pie dough and use a cookie cutter to carve out 20 circles, 10 from each crust. (You will have dough leftover. You can roll that back out and make more circles for more pies!)
  4. Use a fork or toothpick to poke a few holes in half of the dough circles. These will be the top pieces.
  5. The other half of the circles will be the bottom. Drop a teaspoon of pumpkin pie mix in the center of these.
  6. Using a paintbrush or your finger, lightly brush egg yolk around the outside of the bottom circles. This will help the two pieces stick together.
  7. Place the top pieces of dough over the bottom, and use a fork to gently crimp the edges together. Lightly brush the tops of the dough with the remaining egg yolk.
  8. Bake the hand pies for about 10 minutes, until the tops are golden. If you want a toastier crust, leave them in the oven a minute or two longer.
  9. Once your hand pies are finished baking, let them cool and enjoy!

*Makes 10-20 hand pies

Carrot Zucchini Muffins

These veggie-ful muffins are simple and delicious! Add them to your fall breakfast menu or keep them close by for a quick snack!

INGREDIENTS

  • 2 ½ cup all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup quick oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 4 eggs, lightly beaten
  • ¾ cup vegetable or corn oil
  • 1 cup shredded carrots
  • 1 cup shredded zucchini

INSTRUCTIONS

  1. Preheat the oven to 350 degrees, and spray or line a 12-count muffin pan.
  2. Use a towel to blot as much liquid as you can from the shredded carrots and zucchini.
  3. Mix all of the dry ingredients in a large bowl.
  4. In a separate bowl, whisk together the eggs and oil and then stir in the carrots and zucchini.
  5. Completely mix the wet ingredients into the dry ingredients.
  6. Fill the muffin cups a little over halfway and bake for about 25 minutes. Insert a toothpick in the center to check if they’re done. Repeat with the remaining batter.

*Makes 24 muffins

Chocolate Chip Oatmeal Spice Cookies

Take your classic oatmeal cookies to the next level with this irresistible blend of spices and sweet chocolate. They’re the perfect partner for a mug of hot cocoa on a cool day!

INGREDIENTS

  • ½ cup butter
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • ¾ cup all-purpose flour
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp cloves
  • ½ tsp nutmeg
  • Dash of salt
  • 1 ½ cups quick oats
  • 1 handful of mini chocolate chips

INSTRUCTIONS

  1. Preheat the oven to 350 degrees.
  2. Mix together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
  3. In a separate bowl, beat together the butter and both sugars until they’re creamy. Add in the eggs and vanilla.
  4. Mix the sugar mixture into the bowl of dry ingredients.
  5. Fold in the oats and chocolate chips.
  6. Use an ice cream scoop to drop the dough onto an ungreased cookie sheet.
  7. Bake the cookies until the edges are golden, about 12 minutes.

*Makes 18 cookies

What’s your favorite treat to bake in the fall?

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Tasheena Ticer
Tasheena is a California native who moved to Columbia in the Fall of 2018. She has been married to her college sweetheart since 2013 and together they’re raising two feisty little girls. Tasheena has a Bachelor of Arts degree in Elementary Education with a minor degree in Child and Family Science. She worked as a kindergarten teacher until her second daughter was born in 2017 and she transitioned to life as a stay-at-home mom. Although being home full time has its challenges, she loves being her girls’ first teacher and experiencing the world their eyes. Tasheena enjoys yoga, impromptu dance parties, exploring the community, solo trips to the grocery store, and sharing pieces of her life on her blog, The Cinnamon Mom. With so many transplant families in Columbia, she hopes to share a newcomer’s perspective and connect with more mommies in the area!

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